💎 Key Nutrients
What Is Snacks, Granola Bars, Soft, Uncoated, Peanut Butter? Origin and Varieties
The category granola bars emerged in the mid‑20th century as a health‑oriented snack alternative that combined oats, nuts, seeds, and sweeteners into a convenient bar format. Early adopters tied granola bars to the broader health food movement of the 1960s and 1970s, when portable, nutrient‑dense snacks became popular among hikers, athletes, and busy families. Over time, granola bars diversified into many subtypes, with peanut butter becoming one of the most enduring flavors due to its rich taste and satisfying texture. Peanut butter granola bars can range from soft and chewy to crunchy, coated or uncoated, and may include additives like chocolate chips, dried fruit, seeds, and protein powders to appeal to different consumer preferences. Soft, uncoated peanut butter bars are typically made with a blend of rolled oats or oat flour, peanut butter, natural sweeteners (like honey or maple syrup), and often a binder such as brown rice syrup or nut butter. The absence of a coating—such as chocolate—keeps them in the “uncoated” category and often slightly lower in sugar compared with coated versions. They are widely available from mainstream brands, boutique health food producers, and are also commonly made at home, where recipes can be tailored to specific dietary needs such as gluten‑free, vegan, or reduced sugar versions. Whether marketed for quick energy, post‑workout fuel, or wholesome snacking, granola bars occupy a unique niche between dessert and nutrition bar, balancing sensory appeal with functional nutrition.
❤️ Health Benefits
Energy Boost
Provides quick carbohydrates that digest rapidly, fueling short‑term energy needs
Evidence: moderate⚖️ Comparisons
Vs. Traditional Granola
Contains more saturated fat and slightly higher protein than plain granola but also higher calories per gram due to added nut butters
🧊 Storage Guide
🏠
Counter
14–21 days in airtight container
❄️
Fridge
up to 2–3 months when chilled
🧊
Freezer
6–8 months unopened
⚠️ Signs of
Spoilage:
- smell: rancid or sour odor
- visual: mold spots, discoloration
- texture: excess softness or staleness
- when to discard: any mold growth, unpleasant odor
👥 Special Considerations
elderly
Why: Easier to chew and portable source of calories
Recommendation: Good for energy
athletes
Why: Energy and some protein support activity
Recommendation: Useful pre/post‑exercise snack
children
Why: Balanced macronutrients, but keep portions appropriate
Recommendation: Suitable occasional snack
pregnancy
Why: Provides energy and nutrients but watch added sugars
Recommendation: Consume in moderation
breastfeeding
Why: Offers sustained energy between feedings
Recommendation: Good quick snack
🔬 Detailed Nutrition Profile (USDA)
Common Portions
1.00 bar (1 oz)
(28.00g)
| Nutrient | Amount | Unit |
|---|---|---|
| Water | 7.3000 | g |
| Energy | 426.0000 | kcal |
| Energy | 1782.0000 | kJ |
| Protein | 10.5000 | g |
| Total lipid (fat) | 15.8000 | g |
| Ash | 2.1000 | g |
| Carbohydrate, by difference | 64.4000 | g |
| Fiber, total dietary | 4.3000 | g |
| Calcium, Ca | 91.0000 | mg |
| Iron, Fe | 2.1300 | mg |
| Magnesium, Mg | 86.0000 | mg |
| Phosphorus, P | 250.0000 | mg |
| Potassium, K | 291.0000 | mg |
| Sodium, Na | 409.0000 | mg |
| Zinc, Zn | 1.8600 | mg |
| Copper, Cu | 0.6600 | mg |
| Manganese, Mn | 1.4000 | mg |
| Selenium, Se | 18.9000 | µg |
| Vitamin C, total ascorbic acid | 0.0000 | mg |
| Thiamin | 0.2280 | mg |
| Riboflavin | 0.1480 | mg |
| Niacin | 3.1420 | mg |
| Pantothenic acid | 0.5400 | mg |
| Vitamin B-6 | 0.1030 | mg |
| Folate, total | 32.0000 | µg |
| Folic acid | 0.0000 | µg |
| Folate, food | 32.0000 | µg |
| Folate, DFE | 32.0000 | µg |
| Vitamin B-12 | 0.2000 | µg |
| Vitamin A, RAE | 2.0000 | µg |
| Retinol | 1.0000 | µg |
| Vitamin A, IU | 14.0000 | IU |
| Fatty acids, total saturated | 3.6500 | g |
| SFA 6:0 | 0.0100 | g |
| SFA 8:0 | 0.1500 | g |
| SFA 10:0 | 0.1200 | g |
| SFA 12:0 | 0.8900 | g |
| SFA 14:0 | 0.3400 | g |
| SFA 16:0 | 1.6700 | g |
| SFA 18:0 | 0.4600 | g |
| Fatty acids, total monounsaturated | 6.5900 | g |
| MUFA 16:1 | 0.0100 | g |
| MUFA 18:1 | 6.4100 | g |
| MUFA 20:1 | 0.1600 | g |
| Fatty acids, total polyunsaturated | 4.2700 | g |
| PUFA 18:2 | 4.2200 | g |
| PUFA 18:3 | 0.0300 | g |
| PUFA 20:4 | 0.0200 | g |
| Cholesterol | 0.0000 | mg |
| Tryptophan | 0.1100 | g |
| Threonine | 0.3500 | g |
| Isoleucine | 0.3740 | g |
| Leucine | 0.6960 | g |
| Lysine | 0.3740 | g |
| Methionine | 0.1480 | g |
| Cystine | 0.1530 | g |
| Phenylalanine | 0.5310 | g |
| Tyrosine | 0.4170 | g |
| Valine | 0.4660 | g |
| Arginine | 1.1070 | g |
| Histidine | 0.2560 | g |
| Alanine | 0.4410 | g |
| Aspartic acid | 1.1580 | g |
| Glutamic acid | 2.1210 | g |
| Glycine | 0.5840 | g |
| Proline | 0.4710 | g |
| Serine | 0.4990 | g |
Source: USDA FoodData Central (FDC ID: 167955)
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